This is such a pretty recipe to look at that you should really stop to appreciate it, before completely snarfing it down! Great for Christmas as it is so colorful and SOOO YUMMY!
NEED:
500 grams stringless green beans
2 red peppers (roasted)
½ red onion sliced paper thin
½ cup black pitted (kalamata) olives
Balsamic Dressing (recipe to follow)
DO:
Trim beans and steam in steam oven for 8 minutes.
Roast red peppers in MW Grill until skins are blackened,
place in paper bag until cool. Peel and seed.
In large bowl combine beans, pepper strips, onion and olives.
Toss lightly to mix. Just before serving, pour vinaigrette over
and toss until well coated. Transfer to serving bowl and scatter
olives over the top to serve.
Balsamic Vinaigrette
NEED:
1 garlic clove crushed
1 tablespoon Dijon mustard
¼ cup extra virgin olive oil
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon flat leaf parsley chopped
DO:
Place all ingredients except parsley in food processor.
Blend 2 minutes until you get an emulsion. Stir in parsley.
Use immediately or can be refrigerated for up to 3 days.
